Add jicama, mustard seeds, olive oil, and mango vinegar into a bowl and mix together. Then put your jicama off to the side. Mix the heart of palm, diced tomato, and shallots together. Add them to the pan of hot oil, garlic and olive oil. Mix in your chicken stock or water. Take your Scallops and sauté them with olive oil, crushed red pepper salt, and either fresh basil, bay leafs, or thyme. Add butter to your tomato sauce with salt, pepper, and chives and sauté it all together. Next cook your penne in boiling water and add olive oil when cooked. Then dust with cheese and salt.

Pour your pasta into a bowl with the tomato sauce mixed in. The on a separate plate, put down the Hearts of Palm first, next place your scallops on top of the mixture and pour the Jicama Vinaigrette on top. Drizzle over the scallops and Hearts of Palm and decorate the out side of the plate with the leftovers as well.
For more information please visit: http://www.chefskitchen.tv
You can visit chefskitchen for more videos like this. We have more recipes and videos there.